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Cook'n with Betty Crocker 
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Turkey with Chipotle Sauce |
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Serves: 4 Print this RecipeChipotle chilis are ripened, dried and smoked jalapeño chilis. These wrinkled brown chilis have a smoky flavor and can be purchased in specialty food shops and in the gourmet section of many supermarkets. Chipotle Sauce (below) 2 teaspoons vegetable oil 1 pound boneless turkey breast slices, cutlets or turkey tenderloin steaks (1/4 to 1/2 inch thick) 3/4 cup chopped seeded tomatoes (about 1 medium) 2 tablespoons sliced green onions tops - Chipotle Sauce: 1/2 cup nonfat plain yogurt 2 tablespoons chopped green onions 1 to 2 tablespoons chopped, seeded and drained canned chipotle chili in adobo sauce 2 tablespoons creamy peanut butter 1/8 teaspoon salt Prepare Chipotle Sauce; keep warm. Heat oil in 10-inch nonstick skillet over medium-high until hot. Cook turkey in oil, turning once, until no longer pink, 8 to 10 minutes. Arrange on serving plate; top with Chipotle Sauce. Sprinkle with tomato and green onion tops. Chipotle Sauce 1/2 cup plain nonfat yogurt 2 tablespoons chopped green onions 1 to 2 tablespoons chopped, seeded and drained canned chipotle chilis in adobo sauce 2 tablespoons creamy peanut butter 1/8 teaspoon salt Place all ingredients in blender container. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until well blended, about 20 seconds. Heat sauce over low heat until hot, stirring occasionally. 1 Serving: Calories 210 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 75mg; Sodium 180mg; Carbohydrate 6g (Dietary Fiber 0g); Protein 31g. *If turkey pieces are too thick, flatten each piece to 1/4- to 1/2-inch thickness between plastic wrap or waxed paper. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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